I am not a pro or even an amateur really - I'm just a mom planning a back yard BBQ for my kids birthday. They are twins and I will be making 2 cakes. They are two -so I don't have a ton of time to spare. I would order a cake, but we have nut allergy concerns and so I'm planning on making it myself.
I was planning to make a marshmallow fondant because I read it could be made a week before and it was pretty easy -but several moms told me it isn't that easy.
I have made a fondant cake before- but I used the wilton stuff and gosh that was NASTY. Here's the thing - I really want the cake to taste good -I mean they are two it doesn't need to be a work of art -so I'm really looking for a GREAT tasting nut-free fondant. If I can't find that I'll just whip out a butterknife and go with a buttercream frosting.
I've found Satin Ice -but the biggest claim to fame on that seems to be it is better than Wilton.
I found Duff Goldman stuff but I can't find reviews
I'm still waiting to see if Fondarific is nut free and
I've seen reviews of Massa Gruschina, but the volumes seem large and again no word on nut free.
Any thoughts, suggestions?
I just used Duff Fondant for my helmet cake and it worked beautifully but it is expensive. I got it at Michaels with a 50% off coupon.
And it tasted yummy?
Most of my cakes are for my kids as well and I have made marshmallow fondant lots of times and didn't think it was difficult at all. It's a bit time consuming with all of the kneading, but not difficult.
the MMF is very easy to make and if u put a half pack of jello in when u melt the marshmellos it taste even better and i like i said its very easy to make so have fun and happy birthday to ur twins
It sounds like MMF would be yummy! I like the jello idea! Thanks! Does the gelatin make it easier to work with?
A few quick questions....is it really fine to work with after a week?
How many batches would I need for 2 cakes? Each cake is 8" -double layer.
Duff's tastes good and I've found it fairly easy to use. It is a bit $$ so its good to have a 40 or 50% off coupon.
I make my own marshmallow fondant and its very easy. Its T's Marshmallow Fondant recipe in the recipe section:
Ts Marshmallow fondant
* 1/4 cup or less of crisco
16 oz mini marshmallows (Kraft)
1 tsp clear vanilla
1 tsp butter flavor (extract)
2 tbsp water
2lb bag of powdered sugar (sifted)
1. Grease inside of microwaveable safe bowl with Crisco.
2. Put marshmallows, flavorings, and water into bowl.
3. Microwave on high for 60 seconds. If not completely melted, stir and microwave at 30 sec intervals.
4. Put powdered sugar into large mixer bowl. (Fit stand mixer with dough hook) I use a wooden spoon. I dont like how my kitchen aide mixer does.
5. Mix until well incorporated.
6. Prepare work surface with sifted powdered sugar.
7. Turn fondant out onto work surface. Knead fondant into loaf. Wrap tightly in plastic wrap for at least 1 hour before using.
8. To store fondant: Wrap in plastic wrap, and then put into resealable plastic bag. Squeeze out as much air as possible. Fondant will keep very well in fridge for weeks.
I always use Satin Ice because it's nut-free and kosher, but honestly, it doesn't taste great. Think chemicals + vanilla. I've had family members specifically ask for buttercream because they dislike the taste.
I'd love to try MMF, but it's not kosher.
Make the marshmallow fondant, it is super easy and easy to work with.....my four year old eats the remains when I am covering a cake with it. I made some the other day in a hurry and didn't put enough powder sugar in it and a week later, when I was ready to use it...all i had to do is put it in the microwave for a few seconds, kneed in some more powder sugar and it was good to go. You won't use all 2 lbs of powdered sugar. Just kneed it in and continue to add shortening as things get sticky. Roll it in a ball, cover with shortening and then plastic wrap...place it in a plastic ziplock bag and put it in the pantry. You can also add different flavoring to the marshmallows when you melt them for taste. I substitute extract for the water the recipe calls for. When you are ready to use it, you just microwave it for a few seconds at a time until it is workable. HTH.
I always use because it's nut-free and kosher, but honestly, it doesn't taste great. Think chemicals + vanilla. I've had family members specifically ask for buttercream because they dislike the taste.
I'd love to try MMF, but it's not kosher.
Hmmm -good to know. We have invited our neighbors and they are jewish...I don't even know if they are coming though.
i dont think the jello would make it eaiser to work with but u can taste it. i can anyway
I have made the MMF and used it and it is great, easy to work with, inexpensive and easy to make. My daughter loves when i make extra cut outs and she can eat the "spares"....Happy Birthday to your twins and have a great time!!
I think MMF is super easy to make, anyone can make it, imo. I like Rhonda's Ultimate MMF recipe here on this site. I do it all by hand and it only takes about 10-15 minutes. One recipe is enough for me to do 2 9inch cakes. I love that recipe, and I get raves about the taste.
DebinD, i do find that the MMF made with the crisco is eaiser to work with if that helps
My experience with Satin Ice is great and the taste is good a little chewy but good. Duff's is good too but $$.
recipe for Jello MMF is in my signature line. One batch will cover both cakes.
Hope your cakes and MMF(or whatever you are planning to use)
is going great.
I use Fondx and Fondx elite and everyone seems to like the taste, much better then satin ice.
thanks to everyone that replied!
Jello doesn't make the nut-free cut-so I'm going to look for nut free gelatins -that would be awesome for DDs pink cake! Cool!
I saw Fondx, but i can't find a manufacturer to find out about nut allergens.
I don't think it is time consuming to make mmf....maybe because i been doing it for awhile....I will say if yoiu knead it too much it gets air blisters or cake fartsd I heard some say haha....you have to let it rest a couple days prior and then it will be fine. There many recipes on here....of late I keep forgetting to put in the two tbs of water, and its coming out easier to handle for me....maybe it was humid those days ???